Processing of aqueous comestible solutions



April 10, 1951 J. A. CROSS PROCESSING OF AQUEOUS COMESTIBLE SOLUTIONS s Sheets-Sheet 1 Original Filed May 11, 1945 fizz/era for: M 4. M

m i y April 10,

Original Filed May 11. 1945 J. A. CROSS PROCESSING OF AQUEOUS COMESTIBLE SOLUTIONS I 3 Sheets-Sheet 2 April 10, 1951 .1. A. 02055 PROCESSING OF AQUEOUS COMESTIBLE SOLUTIONS 3 Sheets-Sheet 3 Original Filed May 11, 1945 Patented Apr. 10, 1951 Joseph A; Cross, Westerville'; Ohio, assignoi to Mojonnier Bros. 00., a corporation of Illinois Original ppncatimi May 11, 1945;. Serial" 593,141. Divided and this aP'plicaLtioii'Maiy'Zl; 1947, Serial No; 7495543 14 Claims.

The present invention relates to theproce's's'ing of fruit and vegetable juices and the like andhas to do more particularly with high temperature quick processing. The various substances to which it is applicable'include grapefruit juice; orange juice, blended oran'geand grapefruit juice, various other citrus fruit juices, apple juice,- tomato'juice and other vegetable and fruit juices and like liquid substances;-

A distinct featureofthe invention is'the utilization of the liquid substance itself tocondense; In theprior art, it" iscustomary to condense or cool by" the use ofwate'r; By the use of the pres ent invention; the liquid being treated takes the placeof water:

Another feature resides in a large saving in steam, dueto the preheating of' the liquid'being treated as it passes-through the apparatus. Since in the operation the liquid replaces water, there is also a largesaving over the prior art in the use of water. Notso'much'water needs to be pumped. Thisalso resultsin a' savin'g' of the equipment, since smaller equipment can do thework} Another featureis found inthe deaeration'of the substance being treated as it passest-hrough the equipment.

In carrying out my" invention, I use a heat exchanger or 'pasteurizer'ofthe tubular type whichovercomesthe'many objections to the useof the platetype device. Thus; in my equipment, the" use of gaskets is reduced to a-bare minimum and th erefore-become'sno longer a' factor of importance. This is in decidedcontrast to the plate type pasteurizer which employs alarge number of gaskets. I

Theseseveral features and-advantages will be apparent and'better' understood upon reference to the following detailed description taken in connection with the accompanying drawings, which illustrate equipment with which the" invention may be carried out. The scope of the invention is particularly pointed out in the'ap pended claims.

The present application is a division of ap---' plication SQ N. 593,141, filed May 11, 1945, Patent No'. 2,498,835 The parent-application covers the apparatus-employed in treating the liquid and this application covers the novel method.

In said drawings Fig: 1 is a side elevation, largely 'in' diagram; of

Fig. 3 is ad'etail view 'partiallyin vertical sec-" E into -a secdridiacollecting" chamber -F,' where1t* 2 tion, ofe soieneid'valve 'empmyed m the-control Fig. 4 is 'a-"similar view of th i'lief valvalso employed inthe 's'yste'mj Fig. 5 is an end view"of'a portion of-th equip ment; I i v I Fig. dis a detail 'vi ewi also/in partial verticalsection, illustrating the eductor and its ag sociated relief valve;'-

Figr? is a detail drag-ram of the tetifiperaf fiie control mechanism a'ctuallyemployed in -the systern in the-control of 'thetem'perature; and

Fig. 8 is a thumbnaii 'sketch of a reversal-of parts, thecondenser seine-paw and th' se'parati'ng chamber above? the*same'being=*inver ti'cal section.

Throughout these vievv s,-'- like characters refer to like parts.

Briefly stated,- the equipine comprise's' inlet connections A bi -which theliquid being-treated; herein describedas-torn'ato juice, i's control1edin it's-flow into a vacuuma aype'or'coneenser E There it takes 'up hea t from the vapors of th previously treatdjuice', as-weshall pre s'e'ntly see. Then by a force pump-C it is forced into-aiflashf heat exchanger or pasteurizer D,- and upon" emerging therefrom; it is- Caraway-connect fiashesback intothestate'fof juice an vapon pgi reason" of the large volume off'the -'chambe1"*ahdthe high temperatureofth juice; and vapors pass upward into the condenser B and 1178; mum" dropsto the bottomof the-'chamber' F 'whe're is collected and passedonttithe'filler (notshdwnh by means" of a discharge pump G and its con? nections. Controls H r'egiilat'e 'the' heat se ected to the exchanger in accordance" with the trh perature of juice atthe'o'utle't ofthe exchanger D5 Other mechanisms are operated by electr cpneumatic controls J inresponse to--var-iations ofthe juice levelinthe collector F. An'eductor and an associated-valve maintain a properdeg-ree of vacuuminthe conde nser B- andcolle'cting chamber F which, in' the present instance;= are" unitedin the'form" of a'r-vaeuum'pan. I A relief valve L maintainsa proper high presSui-"ot" the juice in' the "conduit 'connectio'n's E until'it readyto befr'eed into the chambe'r F; Where it expands rapidly with correspdfiding rapid evap oration. 1

In treatingtomato-juice, it" is ureBSea td heatit up to, say, 260 Fahri memento-011aaownwd say, 200 Fahr'. for'canning: Accordingly;-'wlien treating tomatojuice; the valvefLis set to oper ate at 260". It' isnotd that wheretdniato'iuice is in question, it is not necessary to have a deoiler, as would be the case with citrus juices.

The efiect upon tomato juice at 70 Fahr. is fiwt to increase it to 130 Fahr. in its passage through the condenser 13, then increase its temperature from 130 Fahr. by rapid heating in the heat exchanger D, and then expand and cool the resulting mixture down to 200 Fahr. in the collecting chamber F. At this temperature, it is suitable for canning.

using these temperatures and the equipment illustrated, it is possible to feed the juice at the rate of 40 gallons per minute. This amounts to 2400 gallons per hour, or in weight, a single gallon weighing 8 pounds, 20,000 pounds per hour. The condensation of 1200 pounds of vapor per hour will release enough latent heat to increase the temperature of the entering juice about 60 Fahn; that is, from 70 Fahr. to 130 Fahr. The tubular heat exchanger may be variously constructed. I have found that an exchanger of ordinary construction having tubes feet long, 1. inch outside diameter, 32 in number, 4 tubes per pass, will give the required additional heat of 130 Fahr. in about seconds of time, when proper heat is supplied to the exchanger. Thus the juice will be increased to about 260 Fahr. in about 15 seconds. For this work, it will require about 3,000 pounds of steam per hour and a temperature of about 280 Fahr. at a pressure of 35 pounds. The regulator L will be set at about pounds and the capacity of the chamber E will be sufficient to reduce the pressure to about 3 pounds absolute, or 6 inches of vacuum, namely, that which is obtained in the chamber B-F by the eductor K and its associated valve. The result will be the giving up of the liquid at about 200 Fahn, the canning temperature.

Having given this preliminary vi w of the method and operating equipment, we may now pass to a. more detailed description.

The inlet connections A may be of any suitable design. Thus, in the particular instance shown, they include an inlet pipe iii, leading to the inlet of a diaphragm control valve ii. From the outlet of this valve, a pipe [2 leads to a handoperated valve 13 and a short piece of pipe 4 to the chamber B, which it enters tangentially.

. The chamber B which, whencombined with the chamber F, constitutes a vacuum chamber BF, is provided on its interior with a circular weir i5, surrounded by a peripheral channel (6 into which the juice is forced from the tangential pipe I l, and as the channel It is filled, the juice cascades over the upper edge of the weir, which constitutes a spillway, down upon the hood H which overlies the open end of a pipe 18 extending upward from a center apertured diaphragm 19 which closes as the chamber B at a point slightly below the outlet 20. The hood 1! is supported by any suitable means, as by the brackets 21, upon the pipe I8 extending outward into engagement with the upper wall of the hood N. This construction brings the juice, which cascades downward, into contact with the vapors which pass upward through the pipe 18. The weir and its spillway may be variously formed. It is only necessary that the spillway be constructed so as to fan out the juice as it passes along. The centrally apertured diaphragm l9 constitutes a partition which divides the chamber B-F into two parts, a condensing part B and a collecting and separating part F. In other words, an upper condensing portion and a lower vapor-separating portion.

The side of the chamber B is provided with a covered hand hole 22, and upon its top is a manhole formed with a vertical flange 23 and a cover From the condenser B, juice at about Fahr. passes down through pipe 29 and suitable connections into the force pump C which has its outlet connected by pipe 30 and suitable connections to the inlet 3| of the tubular heat exchanger D. As before stated, the juice is rapidly pasteurized or heated to 260 Fahr. in its passage through this exchanger.

The heat exchanger D is of well known construction and comprises a nest of tubes 32 located in an outer shell 33. At its ends the shell has heads 35 and 35 which are provided with passages in a well known manner to conduct the juice from one set of tubes to another in its passage through the heat exchanger. The head 34 is secured to a pivotally mounted lever 36 pivoted at 31 and secured in position by a swinging screw bolt 33 in a well known manner. Similarly, the head 35 is secured to an arm 39 pivoted at 2B and secured by a swinging bolt 4i. These heads are to be opened when it is necessary to clean out the exchanger. Suitable legs 32 support the exchanger. The outlet 43 of the pipe system connects onto the pipe connections E which run to the collector F.

These connections E include a horizontal pipe 38 and a vertical pipe 49 and a second horizontal pipe 50 leading into the collector F in a tangential direction. In one end of the pipe 38, is located, as part of the control system, a temperature actuated bulb 51, which isconnect-ed by a tube 52 to the control mechanism H, hereinafter described. The vertical pipe 49 has connected to it the relief valve L which is set to allow juices to build u to 260 Fahr. before being released into the interior of the chamber F.

The collector P, which forms the lower portion of the combined vacuum pan type of chamber B-F, receives the outlet from the pipe 50 at a point just below the diaphragm 19. Here it will be noted that at a point just above the diaphragm l9 the preheated juice was conveyed through the outlet pipe 20. This collecting chamber F is provided with an inclined bottom 55 to drain the contents to an outlet pipe 56. It is provided with a manhole having a cover 57 resting upon a peripheral flange 58 formed upon the side wall of the chamber. Beneath the bottom 55 are four legs 59 by which the chamber B-F is supported. In addition, there is a level indicating pipe 60 which extends horizontally outward irom the bottom of the chamber and upward along one side. Into its top is inserted a couple of electrodes, a long one 6|, and a short one 62. An electric circuit is completed between these two electrodes for control purposes, as hereinafter explained. The bracket 63 supports the upper end of the pipe 00.

When the juice and its vapors are separated in the chamber F, the juice passes through the outlet 58 to the discharge pump G by way of a pipe connection 66. This is a centrifugal pump which operates to force the juice through the pipes -67, 68, and on to the canning machine.

In the control of the temperature of the juice, it is preferable to control the same by an expansible bulb located adjacent to the outlet of the heat exchanger. The bulb 5i and its tubular connection will serve this purpose. The end of the tube 52 connects with the Bourdon tube of the control mechanism H. At first, it will be sufiicient to describe the mechanism shown in openthe valve 10 in awell known manner.

When the valve 10 is closed} the supply of compressed air through tube 1 passes into the chamher 12 and no further: When the valve Illisopen, the air escapes into-the chamber l3 and thence through pipe 14 to the-double diaphragm. valve 15. This type-of valveiswell known. The admission of air-through the-*pipe- 144mm the space between its diaphragmsc64-- land 65cause the diaphragms to'bend oppositely. They are stopped by-engagement with'their adjacent walls. The upward movement ofthediaphragm 64' per-- forms nouseful work. The downward movement of the companion diaphragm- 65 on= the contrary acts" upon the headof-the valve-stem to *close the valve, which is normally open,' as indicated in Fig; 1. This cuts'ofi the supplyof steam to the heat exchanger steam inlet Hi from the pipe 1'1, as willbeapparent; It'will-be the-expansion ofthe fluid Within the bulb i that causes the Bourdon spring to open the valve This will mean that when the temperature of the juice exceeds a given amount, then the" valve 15 operates to close the steam passage'betweenthe pipe H and the inletlfi and will cause theheatexchanger to provide less heat for exchange into the heat of the juice. When thetemperature drops and. the valve 10 closes, then the spring 18 within the diaphragm valve 15 Will operate to open the valve.

The electro-pneumatic; controls J include connections between the electrodes. 6| and-62 and an electromagnetic switch 19"a'nd"aisolenoid valve 80. When the liquid rises sufiiciently, it closes a circuitbetween the two electrodes 6!, 62:; When the liquid within the tube Bfiflfalls below the critical level, thenthe circuit'is broken at the electrodes and the. switch) is deenergized and the, solenoid valve 80 falls back "to its initial position.

The energization ofthe electromagnetofthe switch I9 opens the operatingcircuit of theelectric motor 8! and so stops the pump, When the. level" within the tube 60 falls; the reverse operation willoccur and the pump willbe again started; Likewise, the energization of; the solenoid'winde ing 82, will actuatethe valve. 8!] to cut off; the supply. of juice by closing thevalve l I; Thereverse, operation will occur when the solenoid winding is deenergized.

Tracing out these operations in. detail; the switch 19 is supplied with currentfrom supply: leads 83784". The switch 85 is normally closedby a spring 86, but whenithe electro-magnet is. energized it is opened. Consequently, the motor 8|; has its urrentcut ofi'; similarly,- thewinding 82 of solenoid valve 80'is supplied with cur rent from the supply leads 8?, 88, which are'-con-- nected thereto through a hand-operated switch- 89"which is normally in closed'position; Thedrawing up of theQsolenoid, core 90 changes the pneumatic connections of the valve; as; we shall see presently.

The connectionsby which these two electromagnetic devices are,operated include' a pair off leads 9 I, andparall'el leads; 92 and 93; the former runningto switch Brand-the latter-tovalvetilw In :Fig. 2; these I connecting; wiresare 'not 'shown,

but the connection is indicated the' case of thesswitch-19 bythe. dot-and-d'ash line 94,- and ina the case of the solenoid valve by-thedot-and dash line 95. Likewise, in Fig. 5, the-former is indicated by the dot-and' d'ash line 96', and the latterby the dot-and-dash line 91.

When the juice reachesanelevation to -close circuit between the contactsBl and-62-, the effect is, amongst other things, to cut downthe supply of juice through the mechanism A tcthe con denser B. This is done throughthe-agency of the solenoid valve which, when itswinding '82 is deenergized, leaves the valve I! in its-"open position, as illustrated; supplyingjuice-te the condenser E. When'thewinding-M has 'itsci'rcuit completed, on the other hand, it actuates the diaphragm of the Valve against its normal spring pressure through the agencyof compressed" air admitted from pipe I00 intO-thechamber I01" and thence out through pipe I02 t'o the'upper' face of the diaphragm. The-pressure issuch-as to overcomethe pressure ofthespringandso closethe valve ll. Meanwhile'the exhaust con nection-throughnipple I03 is closed; The proper' positioning ofthe valve lever I04, pivoted'at'l05; is brought about by the movements of the valve core 90. The solenoid valve-is of well known construction and need not be furtherdescribed;

Inaddition to cutting offithe.supply of juice. the energizingof the winding-82 of the solenoid valve also cuts ofithe steam supplied to theheat exchanger D. As we have'seen; when energized? it supplies compressed air'to'the pipe connection W2 and thence to the pipe H l', which connects with the upper side ofl'th'e' double". diaphragm valve 15 which controls themain steam' supply, to'the heat exchanger: The admission of com:- pressed air to the upper side of diaphragm 645 causes the same to bend down into-engagement with the diaphragm 65 and carry the latter with.

it down against the head of thev-alve stem to close the valve 15 and thus'cut ofi the supply of steam. At the same time, compressed air is sup plied through the pipe -H2'to the upper side of.

the diaphragm of a diaphragm valve H3, and the operation of the valve resultingdtherefrom opensthepipe connection I I4 and thereby vents the steam flow to atmosphere.

It'may be noted at this point'th'at when the; diaphragm valve is operated by'airipressure" coming from the temperature controls H; the air: pressure also operates the valve: H3 to vent'the'j steam flow.

The result. of these" various operations is'to stopthe supply of juice and thesupply of steam.

to the heat exchanger. Ordinarily,.,the juice level} may be located approximately at the'level indicated by the line I I6. Thi -will be during normal operation. The levelof the juice inthe collector F-will be raised in case the filling machine "is stopped.

The discharge pump -G' is preferably a cen'--= trifugal pump driven by a directly connected electric motor ll'l. Being centrifugal it requires no special controls. It may be--startedand stopped by the operation of any usual control apparatus It may be'noted thatthe heatiexchanger: is provided with apipe' H9 for the condensate,

which pipe leads to=a steam trap l2il which has A discharge; pipe I22, for non-condensiblegases; controlled? a discharge outlet l2l, as is usual.

bya valve I23; is also provided on the under "side ofthe shell 33' of the heat. exchanger Di? Steam may be supplied through the usual further described. Compressed air is supplied through pipe :33, and steam passes through the surge drum I3! and connected-pipe 39.. A bypass I39 is provided with a valve its for hand operation. By the use of these means, the steam pressure is nicely regulated.

Compressed air of suitable pressure is supplied through a pipe I 4! which is provided with a filter I42 and a pressure regulator H33. A connection of the supply pipe I li with the air pipes "I1, I99, I33, occurs at the junction point I44. Thus, compressed air is supplied for each of the pneumatic operations previously outlined.

The degree of vacuum in the chamber B is regulated through the agency of an eductor K and an associated valve MS. It is true that the condensation within the chamber BF produces a Vacuum, but the eductor and valve not only remove the non-condensibles but control the degree of vacuum to a nicety.

It is to be noted that these elements in removing. the non-condensibles remove large quantities of air. Thus the mechanism becomes a highly efficient deaerator as well as performing its other functions. The evaporation of the juice from 260 Fahr. to 200 Fahr. causes this deaeration. A certain amount is boiled out and the air with it.

The eductor K and its associated valve may be variously formed. Thus, in the present instance, the eductor is supplied with steam through a small steam pipe M'I controlled by a valve I48, and the admission of steam at the Venturi passage M9 withdraws air from the chamber B through the pipe i529 and thus produces a vacuum within the pipe by reason of the flow of steam which exhausts through pipe I5I. Thi eductor K is of larger capacity than is required to maintain the vacuum at the desired point. It therefore, if left to itself, would produce a greater vacuum in the chamber B than is desired. Hence the valve M6 is employed. This is a relief valve which, by means of spring pressure, tends to move the valve proper I52 in one direction, and the vacuum on the under side tends to move it in the opposite direction. Openings I53 in the wall of the valve allow air to pass into the pipe I59 and thence into the chamber B whenever that pressure becomes too small to be balanced by the spring we of the device. A set screw I55, threaded through the top of the casing, regulates the setting of the relief valve.

The relief valve L is shown in detail in Fig. 4. It may be of any usual construction and in the present instance comprises a casing I58 having avalve I59 proper, which is forced into closing position by a spring I66. This is counteracted by the pressure of the juice in the pipe 49. The tension of the spring H59 may be regulated by turning the sleeve It! and setting it by a nut I62. The nut is held from movement by an outwardly extending shoulder I63 which is held in place by a cap nut I64. From this description, it will be seen that when the pressure in the pipe 49 reaches an amount sufficient to overcome the compression of the spring I69, it will pass out through the pipe 50 into the collecting chamber F. Thus a higher pressure is obtainable within the connections E and greater efficiency in condensing is obtainable with the apparatus equipped with a relief valve than would be obtainable without it.

Coming now to a consideration of the temperature control device (see Fig. 7) which is intended to be used in the place of the relatively crude device H of Fig. 1, it will be noted that the Bourdon tube 69 is secured at one end to a fixed support I65, and at its other end to a movable support I 66. Upon expansion of the tube 69, the member I 66 acts through link I61 to move the pointer I68 about its pivot I69. For careful adjustment, the member I66 and link I67 are adjustably connected, as indicated at I76. Markings Ill upon a fixed member 172 cooperate with the pointer I68 to indicate the degree of setting. Assuming that the parts are shown in the full line connected position, then it will be apparent that as the lower end of the pointer I63 is moved to the left about the pivot I69, and thereby draws upon the link I73, it will rock the lever I I6 about the pivot I15 at its upper end and thereby shift the baiile I79 by reason of the engagement of a pin IT'I upon the lever Ilt extending into proximity to the lower end of the baille I76. The return of the baflle I76 is controlled by a spring I18 attached to the lower end of the bailie and to a fixed pin upon the frame I79. This frame is in a way the fixed support for the upright I89 and the outwardly extending arm to which the baille I76 is secured. Adjustments of the supporting frame I19 may be obtained by rotating the adjusting screws I 82 and I93. The latter cooperates with a rack I84 upon the lower end of a projection I85. These parts are secured vertically by means of screws :86.

The outlet I89, secured to a block I99 which carries the interconnecting tube l9I, connects at its opposite end to a block I92. In this block I92, are indicated the air supply passage 74 and the outlet passage TI, together with appropriate interconnecting passages as indicated. A screw I93 closes the normall open end of the passage M. The passage II connects with a lateral passage I94 controlled by a suitably apertured screw I95 screwed into the block I92. Similarly, the upper end of the passage II and the end of passage I96 is interconnected by a suitably apertured screw I91. Cooperating with these openings, is a ball valve I 98. This valve is controlled by a bellows I99.

When the temperature is to be throttled at the control point of 260 Fahn, the air supply, which enters the block I92 by way of pipe 14, bleeds through orifice 299 into the pipe i9I and partially escapes through the larger orifice I89 in the nozzle structure of the block I99. The rate at which the air escapes through the orifice I89 is controlled by the nearness of the balile I16 which in turn is determined by the relative position of control lever H4 and adjusted lever I89; in other words, by the relation of the indicating pointer to the control point. So long as the con-' assume :p'lained,*to athe'pointer :i es and, tby' the link us,

to the control lever 114. The pin I'll, which is attached to the lever 11-4 and is incontact with the lower end. of the bafiie H6, then moves the upper end of the bafiie farther away from the nozzle 39. This permits a greater escape of air through the orifice, which in turn further deflates bellows 1-99 and lowers the air valve ball 198 so that a proportionate increas in air pressure via pipe *H is applied to the diaphragm of the main valve 15. The flow of steam through the main valve 15 then will be sufliciently decreased to return the apparatus temperature to the control point.

A decrease in-the temperature would .cause an opposite action of the-control system.

From this description, it will be seen that I have provided a path for theflow of juice from the inlet connections A through the-condenser B to its outlet 20, then through pipe 29, pump C, and pipe 30 to the intake :3] of the high speed heat exchanger D, then after passing through the latter to the outlet 43, through the interconnecting pipes E controlled by the pressure controller L on to the intake '50 of the collecting chamber F, and then through that chamber and out through pump G and the pipes 61, it, to the canning machine. While passing through the heat exchanger, the temperature of the juice is heated to a high degree,thus, in the case of tomato juice, to about-260 -Fahr.,'froman enterling temperature ofabout 130 Fahr. This is done quickly. Upon entering the chamber F-which has a relatively large volume, the liquid suddenly expands and gives upits heat. This is known as flash evaporation or flash pasteurization. The resulting liquid and vapor is thereupon separated. The vapor rises up through the condensing chamber B where it meets the incoming juice and increases its normal temperature ofpsay, 70 Fahr. to 130 Fahr. 'or thereabouts. The separated liquid drops to the bottom of the tankF and is there withdrawn 'by the pump G, as before noted. 'If tomato juice, it then has a temperature of approximotely 200 Fahn, a temperature suitable for canning. It will be noted that the chamber-BF is vacuumized by the eductor K .and its associated relief valve M6. I-he vacuumizing produced by these elements carries off thenon-condensibles. The result of their use is tocarry away large quantities of air, so deaerating the collected juice. The relief valve L, which is in fact a pressure regulator, maintains the juice at the high pressure and temperature at which it emerges from the heat exchanger. Thus its pressure and temperature are kept,at a high'point until released into the vacuum of the chamber The thumbnail sketch of Fig-8 shows the two chambers reversed, the collecting and separating chamberrF' being abovemand the condenser .13 below. The-arrangement-of the weir l and of the central tube 18' is somewhat different than the arrangement of the'other figures. The juice-enters at M and spills over the upper edge of the weir l5 and falls *upon the outwardly ex tending flange 201 formed-at the bottom of the central tube It whichw-is supported by the diaphragmJS as before. It then leaves the charm ber-:B' through the exit-opening'Zfl and is heated in the heat exchanger -D as before and is then injected into the separating chamber F through the supply inlet 50. As it enters the chamber F, it is explosively expanded with a corresponding drop in temperature. This reof the chamber around the central tube l8 where it is drawn off through the opening 56. Large amounts of vaporare freed at the same time. This vapor passes down through the tube H! where it encounters the incoming fresh juice flowing over the weir l5, passing through the stream twice. The result is a preheating of the juice. The same temperatures result as-in the preferred form. The eductor K and valve I46 are connected to the pipe I50.

It will be apparent that a different pasteurizing equipment may be used than that shown. Similarly, other changes and substitutions may be made without departing from the spirit of the invention; I therefore aim to cover by the terms of the appended claims all such alterations and modifications asrightly come within the invention.

I claim:

1. The process of continuously treating an aqueous comestible solution, which process includes flowinga stream of untreated solution into and through a preheating vacuumized chamber wherein it intimately contacts a counter current of heated vapors and gases passing therethrough, then rapidly further heating the preheated solution to a temperature in excess of its normal boiling point whileunder superatmospheric pressure whereby the solution absorbs latent heat, subsequently flash evaporating the solution thus highly heated into asecond vacuumized chamber having the same vacuum and pressure as the preheating vacuumized chamber, collecting in :said second chamber the heavier concentrate resulting from said flash evaporation as the product of the process, withdrawing said product, directing the vapors, gases and noncondensibles resulting from said flash evaporation into the preheating chamber to intimately contact the untreated solution entering said chamber, whereupon the particles of heated vapors 'intermingle with the cool particles of the encountered solution and become condensed by giving -oif theirlatent heatto the solution to heat the latter, thereby heating the initial stream of untreated solution in its passage through the preheating chamber, and ejecting non-condensible gases from the preheating chamber without destroying the vacuum therein.

2. The process of continuously treating an aqueous comestible solution, which process includesflowing a stream of untreated solution of atemperature of,-say,-70 into and through a preheating vacuumized chamber wherein it intimately contacts a-counter current of vapors and gases :and is preheated to a temperature of approximately then quickly increasing the heat of the .preheatedsolution to a temperature of approximately 260 F. under superatmospheric pressure whereby the solution thus heated absorbs latent heat, thereupo'n'flash evaporating the solution down to a temperature of approximately 130 F. in asecond chamber communicating with said preheating chamber and having the same vacuum and pressure, collecting in said second chamber the heavier concentrate resulting from said flash evaporation as the product of the process, withdrawing said product, directing the vapors, "gases and non-condensibles resulting from said flash evaporation into the preheating chamber to intimately-co-ntactthe untreated solution entering said chamber, whereupon the particles of.heatedvapors intermingle with the cool particles of the encountered solution and become If condensed by giving off their latent heat to the solution to heat the latter, thereby heating the initial stream of untreated solution in its passage through the preheating chamber, and ejecting non-condensible gases from the preheating chamber without destroying the vacuum therein.

3. A continuous process for treating an aqueous comestible solution which comprises introducing the solution into a preheating vacuumized zone and dispersing the solution therein and mixing it with dispersed vapors created by flash vaporization of preceding quantities of the solution at a subsequent stage in the process, said mixing serving to preheat the dispersed solution and to condense the vapors and maintain a partial vacuum in said zone, flowing the preheated solution from said first zone into a higher pressure zone and heating the solution substantially while under such high pressure, flashing the heated solution from said second zone into a vacuumized zone thereby evaporatively cooling the solution to lower than its atmospheric boiling point, withdrawing the cooled solution separately from the vapor, conducting the vapor derived from said flashing into and dispersing it in said first zone and utilizing it therein as aforesaid, and discharging non-condensible gases from the first zone in such a manner as to assist in maintaining and regulating the vacuum therein.

4. A continuous process for treating an aqueous comestible solution comprising preheating the solution by introducing it into and dispersing it in a preheating vacuumized chamber and mixing and condensing thereinto in dispersed form a quantity of vapor derived from evaporative cooling in a later stage of the process of preceding quantities of the solution as hereinafter set forth, subsequently superheating under superatmospheric pressure the preheated solution, discharging the superheated solution into a vacuumized chamber thus evaporatively cooling the solution to lower than its atmospheric boiling point and releasing vapor therefrom for use in the preheating stage as aforesaid, collecting and separately evacuating the cooled solution from the process, and regulating the temperature to which the solution is evaporatively cooled by regulating the pressure in the chamber into which the solution is discharged from superatmospheric pressure.

'5. The process of continuously treating an aqueous comestible solution which includes conducting untreated solution into and through a subatmospheric pressure first zone and intimately mixing it therein with and thereby condensing thereinto heated vapors continuously derived from flash evaporation in a later stage of the process of preceding quantities of the solution as hereinafter set forth, conducting into a superatmospheric pressure second zone the solution thus preheated by said vapors and subjecting the solution in said second zone to temperatures in excess of its atmospheric boiling point, subsequently conducting the thus superheated solution into a subatmospheric pressure expansion third zone and thereby effecting fiashevaporation of a quantity of vapor therefrom substantially equal to the amount of vapor admixed therewith in said preheating step in said first zone, utilizing the flashed vapors in said first zone as aforesaid for admixture with and preheating of additional quantities of untreated solution and separately discharging the liquid concentrate remaining from said flash evaporation and ejecting the uncondensed vapor and non-condensibles 12 from the first zone in a manner to maintain the subatmospheric pressure therein.

6. The process of continuously treating an aqueous comestible solution which includes conducting the solution into and through a subatmospheric pressure mixing zone and dispersing and mixing it therein with and thereby condensing thereinto dispersed heated vapors continuously derived from flash evaporation in a later stage of the process of preceding quantities of the solution as hereinafter set forth, conducting the solution thus preheated by said vapors into a superatmospheric pressure zone and subjecting the solution therein to temperatures in excess of its atmospheric boiling point, subsequently conducting the thus superheated solution into a subatmospheric pressure expansion zone freely communicating with said mixing zone and thereby eifecting flash evaporation of vapor therefrom and evaporative cooling of the solution, controlling the temperature to which the solution is evaporatively cooled by regulating the pressure in said mixing zone, introducing the flashed vapors into said mixing zone in dispersed form as aforesaid for admixture with and preheating of additional quantities of fresh solution, and separately discharging the liquid evolved from said flashed evaporation and ejecting the uncondensed vapor and non-condensibles from said mixing zone in a manner to maintain the subatmospheric pressure therein.

7. A continuous process of heat treating an aqueous comestible solution to sterilize the same which comprises subjecting the incoming solution in dispersed form under vacuum in a preheating zone to admixture with dispersed hot vapors obtained from the flash evaporation of said solution in a subsequent stage of the process to instantly raise the temperature of said incoming solution, segregating and increasing the pressure of the preheated solution and rapidly moving the solution in heat exchange relationship with another source of heat whereby the temperature of the solution is quickly and appreciably raised, thereafter flash evaporating said solution whereby the temperature of the solution is evaporatively cooled at a pressure substantially the same as the pressure of the said preheating zone, returning the evolved vapors from said flash evaporation for dispersing and mixing with and preheating the in. coming solution as aforesaid, and separately withdrawin the uncondensed portions of said vapor and non-condensibles and the liquid resulting from said flash evaporation in a manner to maintain the vacuum in said preheating zone and to efiectively regulate the evaporative cooling of said solution to a temperature substantially below its atmospheric boiling point.

8. A continuous process of treating an aqueous comestible solution which comprises subjecting the solution in dispersed form to admixture with hot vapors in a preheating zone at a pressure lower than atmospheric, said vapors being obtained from the subsequent evaporative cooling of the solution as hereafter set forth to instantly raise the temperature of said solution, thereafter segregating the preheated solution and increasing the pressure thereon and rapidly moving the solution in heat exchange relationship with another source of heat Without diluting said solu tion whereby the temperature of the solution is quickly and appreciably raised, subsequently evaporatively cooling said solution at pressure conditions lower than atmospheric whereby the temperature of the solution is instantly reduced armm y flash evaporation,zreturningrithe:vapors' evolved .from ,said cooling ,step fordlr-ect admixture, with additional incoming solution to heat the incoming solution in the manner aforesaid, separately withdrawing the liquid evolved from said flash evaporation and withdrawing zuncondensed vapor and non-condensibles from the preheating :zone in :a manner to maintain the lowered pressure therein.

9. A continuous process of heat treating an aqueous comestible solution to sterilize the same which comprises subjecting the incoming solu-- tion in dispersed form under vacuum to mixture with hot aqueous vapors obtained from the flash evaporation of said solution in a subsequent stage of the process to quickly raise the temperature of said incoming solution to condense thereinto the aqueou vapors, then increasing the pressure of the solution and rapidly moving it in heat exchange relationship with another source of heat whereby the temperature of the solution is quickly and appreciably raised, preventing the continued progress of said solution from said high pressure step in the process until it has been heated to a predetermined sterilization temperature, thereafter flash evaporating said solution whereby the temperature of the solution is quickly reduced at a pressure substantially the same as the pressure of the said incoming solution, returning the evolved vapors from said flash evaporation for mixing with and preheating the incoming solution as aforesaid, and separately withdrawing any non-condensibles and uncondensed portions of said vapor and the liquid resulting from said flash evaporation from the process in a manner to maintain the vacuum on the dispersed solution undergoing preheating as aforesaid.

10. A continuous process for treating an aqueous comestible solution comprising preheating the solution by introducing it into and dispersing it in a preheating vacuumized chamber and mixing and condensing thereinto in dispersed form a quantity of vapor derived from evaporative cooling in a later stage of the process of preceding quantities of the solution as hereinafter set forth, subsequently superheating under superatmospheric pressure the preheated solution, discharging the superheated solution into a vacuumized chamber having unrestricted communication with said first chamber thus evaporatively coolin the solution to lower than its atmospheric boiling point and releasing vapor therefrom for use in the preheating stage as aforesaid, collecting and separately evacuating the cooled solution from the process, and exhausting non-condensibles from the first chamber and controlling the negative pressure therein thereby regulating the temperature to which the solution is evaporatively cooled.

11. A- continuous process for treating an aqueous comestible solution comprising preheating the solution by introducing it into and dispersing it in a preheating vacuumized chamber and mixing and condensing thereinto in dispersed form a quantity of vapor derived from evaporative cooling in a later stage of the process of precedingiquantities of the solution as hereinafter set forth, subsequently superheating under superatmospheric pressure the preheated solution, discharging the superheated solution into a vacuumized chamber having unrestricted communication with said first chamber thus evaporatively cooling the solution to lower than its atmospheric boiling point and releasing vapor there-'- "fromifor useuincthe iz pr'eheating; stagez'as "afore- :said, collecting .2 and separately :evaeuating the cooled. solution from :thexprocess, and regulating therjtemperature to which. thesolutioniis evaporatively cooled by imposinggsuctionton said first chamber supplementing the condensing action thereinto thereby regulate the pressure at which the superheated solution is subjected to vaporization.

12. A continuous process for treating an aqueous comcstible solution comprising preheating the solution by introducing it into and dispersing it in a preheated vacuumized chamber and mixing and condensing thereinto in dispersed form a quantity of vapor derived from evaporative cooling in a. later stage of the process of preceding quantities of the solution as hereinafter set forth, subsequently superheating under superatmospheric pressure the preheated solution, discharging the superheated solution into a vacuumized chamber having unrestricted communication with said first chamber thus evaporatively cooling the solution to lower than its atmospheric boiling point and releasing vapor therefrom for use in the preheating stage as aforesaid, collecting and separately evacuating the cooled solution from the process, regulating the temperature to which the solution is evaporatively cooled by imposing suction on said first chamber supplementing the condensing action therein to thereby regulate the pressure at which the superheated solution is subjected to vaporization, and maintaining the water content of the solution before and after treatment in the process substantially unchanged by separating from the superheated solution during evaporative cooling substantially the same proportion of water. as was added thereto previously in the preheating chamber.

13. A continuous process for treating an aqueous comestible solution comprising preheating the solution by introducing it into and dispersing it in a downward direction in a preheating vacuumized chamber and intersecting and mixing and condensing thereinto an upwardly moving dispersed stream of vapor derived from evaporative cooling in a later stage of the process of preceding quantities of the solution as hereinafter set forth, subsequently superheating under superatmospheric pressure the preheated solution, discharging the superheated solution into a vacuumized chamber thus evaporatively coolin the solution to lower than its atmospheric boiling point and releasing vapor therefrom for use in the preheating stage as aforesaid, and exhausting by suction the non-condensibles from the top portion of the preheating chamber, collecting and separately evacuating the cooled solution from the process, and regulating the temperature to which the solution is evaporatively cooled by regulating the pressure in the chamber into which the solution is discharged from superatmospheric pressure,

14. A continuous process for treating an aqueous comestible solution comprising preheating, diluting, and partially deaerating the incoming solution in a chamber under vaccum while admixing therewith and condensing thereinto vapor derived from evaporative cooling of preceding quantities of the solution preheated in the same manner, superheating under pressure the thus preheated solution, evaporatively cooling and further deaerating the preheated solution by expanding it into a chamber under vacuum communicating with said first chamber, utilizing the 15 vapor released during said evaporative ceoling for preheating as aforesaid succeeding quantities of incoming solution, and regulating the pressure in said chambers in part by evacuating air from said first chamber by suction.

JOSEPH A. CROSS.

1 6 REFERENCES CITED UNITED STATES PATENTS Number Name Date 1,325,094 Hieber Dec. 16, 1919 2,104,710 Blanck et a1. Jan. 4, 1938 2,392,197 Smith, Jr., et a1. Jan. 1, 1946 

